pecan sweet potato casserole

Pecan Sweet Potato Casserole

2 cans (40 ounces each) sweet potatoes, drained.
8 eggs
½ cup sugar
¼ cup all-purpose flour
2 teaspoons vanilla extract
1 teaspoon salt

Topping:
1 cup packed brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans
¼ cup cold butter


In a large bowl, mash the sweet potatoes. Add the eggs, sugar, flour, vanilla and salt; beat until smooth. Transfer to a greased 13x9 inch baking dish.

In a small bowl, combine the brown sugar, flour, and pecans; cut in butter until crumbly. Sprinkle over potato mixture.

Bake, uncovered, at 325 degrees for 60-70 minutes or until thermometer reads 160.
Refrigerate leftovers.